Blink and you'll miss it. And you'll be sorry if you do. Nestled in a tiny strip center in Fenwick Island (between Quiet Storm and the Fenwick Bike Shop on the east side of Coastal Highway across from Fenwick Crab House), this delightful little spot is making waves in an area where some aging eateries coast along, resting on past laurels. It's time for new and upbeat places that aren't burned out. And Carlie & Scott's One Coastal is leading the way.
I knew I was going to like this place when I read on the menu: “No Amex, substitutions, parties larger than 8 [they'd fill the place!], or general grumpiness.” The dinner menu consists of 7 or so core entrees, and there are always some specials. A couple of generous-looking salads are available, plus a fun selection of sides that are always served fresh. These are sides that require preparation and don't take well to being prepared at nine in the morning to be served at 9 that night. I am impressed.
Like many of our local restaurants, One Coastal's menu changes regularly. Part of this is that Carlie and Scott have a tiny farm where they source all their produce. So what's growin/ is what's goin'. Over our many visits, we have tried the chilled cucumber soup, the blackened scallops and a special appetizer, fried green tomatoes decorated with a surprising abundance of crabmeat. Impressed again. You can see all these dishes by scrolling through the gallery above and below. AGAIN NOTE! Some of these dishes may or may not be on the menu when you go. But i guarantee you will not be disappointed.
On one of our visits, our entrees included a “breakfast for dinner” special (which I of course ordered) consisting of a chorizo-laced cream gravy over a plump and fluffy (not unlike myself, in fact) biscuit. I eschew fried zucchini because it is always limp (zucchini is about 99.999% water). I'm not quite sure what Chef Gary Wilson (remember him from Parkway?) does to these zucchini spears, but they were startlingly firm with the perfect crisp on the breading. One thing is for sure, the guy knows how to work a fryer. The “local steak” entree last night was a very nice ribeye. It is the upper cut that begins to look more like a T-bone. Our other two companions got the fish oscar special (take a look at that one in the gallery!). One of the most attractive presentations I've seen in a while. The dish was accompanied by those maple bacon brussel sprouts (you can choose from the sides list on some platters).
Our most recent visit in early 2021 was a home run all the way. From the Kale Caesar! salad, to the shrimp & grits to the fork-tender pork chop to that ridiculously good herb-encrusted bread, everything was excellent. So, saddle up and venture into the southern hinterlands to check out One Coastal. Reservations are strongly recommended. We sat near the door, and on most of our visits, walk-ins are often (very politely and apologetically) turned away. It was full when we got there, and it was full when we left.
Monday-Saturday 5-9; Sundays, 8 a.m.- noon and 5-9. See the dinner menu here.
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